Cappuccino Roulade
30 min
1 hr 10 min



Powdered sugar

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa

1/8 teaspoon salt

4 large Land O Lakes® Eggs

2/3 cup sugar

3 tablespoons Land O Lakes® Butter, melted, cooled


1 1/4 cups Land O Lakes® Heavy Whipping Cream

1 teaspoon instant espresso powder

2 tablespoons powdered sugar

1/8 teaspoon ground cinnamon


1/3 cup water

4 (1-ounce) squares semi-sweet baking chocolate, chopped

2 tablespoons Land O Lakes® Butter

1/2 teaspoon instant espresso powder

1/8 teaspoon ground cinnamon

How to make

  1. STEP 1

    Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment paper. Grease and flour parchment paper; set aside.

  2. STEP 2

    Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in bowl; set aside.

  3. STEP 3

    Beat eggs in another bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.

  4. STEP 4

    Remove 1 cup batter to another bowl. Add 3 tablespoons melted butter; gently stir. Gently stir butter mixture into batter.

  5. STEP 5

    Spread batter into prepared pan. Bake 9-12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)

  6. STEP 6

    Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.

  7. STEP 7

    Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.

  8. STEP 8

    Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.

  9. STEP 9

    Cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.


23Fat (mg)
140Cholesterol (mg)
125Sodium (mg)
31Carbohydrates (g)
2Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  January 01, 2011

Made this for company and everyone loved it. A good dessert to serve after a heavy meal. Had a problem finding instant espressa powder but used double instant coffee powder which worked out fine. Also used special dark cocoa powder. It gave it a rich dark color and flavor.

— says Judith Anne
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